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Pregnant and sprouts

  1. Sprouts not only look nice and cozy on the plate, they are also very healthy. The young plants are full of good nutrients, which women can use extra hard during pregnancy. However, there are also dangers of eating sprouts during pregnancy. This concerns raw sprouts that can be contaminated with dangerous bacteria. But with the right precautions, sprouts can be eaten normally during pregnancy.

Sprouts

  1. Sprouts are young plants that have only just emerged from the seed. The young plants are often very fragile and cannot be stored for long. Sprouts are often used on sandwiches, in salads, in soup or as a garnish. They are often loved because they have a powerful and spicy flavor and because they contain many beneficial nutrients.

Different types

  1. Examples of sprouts are garden cress, bean sprouts, alfalfa, broccoli cherries, fenugreek cherry, red cabbage cherry, arugula cherry, radish cherry, mustard cherry and Chinese beetroot. There are sprouts that are grown in the dark so that the sprouts have a light color. Examples include bean sprouts and alfalfa. The nutritional value of dark-sprouted vegetables is often less than sprouts that have had sunlight while sprouting.

Health

  1. Sprouts are known for their healthy properties. Germination of the seeds has a positive effect on the nutritional value. The sprouts contain much more proteins, vitamins and minerals than the original seed. In many cases, the young plants contain just as much nutrients as the fully grown plant. As a result, sprouts contain a relatively large amount of fiber, vitamins, minerals and anti-oxidants. The vitamins from sprouts can contribute to a strengthened immune system. In addition, the germination process ensures that the nutrients from the seed can be absorbed more easily into the intestines.

Broccolikers

  1. Broccoli sugars are the sprouts of broccoli. This special sprout vegetable is extra healthy because it contains sulforaphane. This is a substance that activates antioxidants and enzymes in immune cells. Eating thirty grams of broccoli is about as much sulforaphane as eating six hundred grams of broccoli.

Bacteria

  1. In addition to all the advantages, there is also an important disadvantage to eating sprouts. The freshly sprouted seeds are sensitive to bacteria. This is because the seeds germinate best in a warm and humid environment, and these are precisely the conditions that many bacteria also love. This means that there is a chance that the germs are contaminated with the harmful bacteria Salmonella or Escherichia Coli. Eating raw sprouts can cause food infections.

Sprouts during pregnancy

  1. During a pregnancy, women are more prone to contracting an infection. This is due to changes in the hormone balance. Because of this, pregnant women are advised to take extra care when eating products that may contain harmful bacteria. Products that may contain Listeria or Toxoplasma are particularly dangerous because they can infect the baby and cause harm to the unborn child. But other pathogenic bacteria that do not directly cause damage to the unborn child can cause problems more quickly during pregnancy because the mother is more susceptible and can show symptoms more quickly. It is therefore advisable to be extra careful when eating sprouts during pregnancy.

Safe eating of sprouts

  1. If pregnant women handle sprouts in a responsible way, they can continue to eat these healthy plants during pregnancy. Tips to limit the risk of contamination with harmful bacteria are:



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